Instant Pot Deviled Eggs

Instant Pot Deviled Eggs are an easy appetizer made with pressure-cooked eggs, creamy yolk filling, dill pickles, onion, mustard, and mayo. The eggs cook with the 5-5-5 method, so they’re simple to peel and easy to prep ahead.

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Deviled eggs have always been one of our family’s favorite finger foods. My son has loved them since he was little, and John has been making his version for years. Once we started using the Instant Pot, I adapted John’s recipe so the eggs were easier to cook and peel.

I originally played around with bacon and chives, but over time I went back to the version everyone liked best. It’s simple, a little tangy, and great for Easter, holidays, or game day.

My Tips for the Best Instant Pot Deviled Eggs

The 5-5-5 method works well here: 5 minutes to pressure cook, 5 minutes for natural release, and 5 minutes in an ice bath. If your Instant Pot or egg size runs a little different, adjust as needed. Some people have better luck with 4-4-4 or 6-5-5.

Peel the eggs while they’re still slightly warm. I like to peel them right in the bowl of ice water. The shells slip off easier, the pieces sink to the bottom, and they don’t stick to your hands as much.

For the filling, finely chop the pickles and onion so they mix into the yolks instead of taking over. The filling should be creamy but still have a little texture.

If you’re making appetizers, these go well with Instant Pot hot spinach dip, air fryer pickles, air fryer pasta chips, or sausage stuffed mushrooms.

How to Make Instant Pot Deviled Eggs

-18. Add water to the Instant Pot and place the trivet inside. Set the eggs on the trivet, close the lid, and cook on high pressure for 5 minutes.

2. Let the pressure release naturally for 5 minutes, then open the valve to release the rest. Move the eggs to an ice bath for 5 minutes to stop the cooking.

3. Peel the eggs while they’re still a little warm, then cut them in half lengthwise. Gently remove the yolks and place them in a small bowl.

4. Mash the yolks with a fork, then stir in the pickles, onion, mayonnaise, Dijon mustard, salt, and pepper. Mix until the filling is creamy and combined.

5. Spoon or pipe the filling into the egg whites. Sprinkle with paprika and add chives if you like. Serve right away or chill until ready to serve.

More Delicious Instant Pot Recipes

• Instant Pot White Chocolate Raspberry Cheesecake
• Instant Pot Mashed Sweet Potatoes
• Instant Pot Risotto

Instant Pot Deviled Eggs

5 from 6 votes

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Servings

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Ingredients

• 1 cup water
• 6 large eggs
• ¼ cup white onion, finely chopped
• ¼ cup dill pickle, finely chopped
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Paprika for garnish

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Instructions

 

• Place 1 cup of water into the Instant Pot, and add the trivet. Place eggs on the trivet.
  1 cup water

  6 large eggs
• Close the lid, and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, allow a natural release for 5 minutes. Then, open the valve to release any remaining pressure.
• Use tongs to remove the eggs, and place in an ice bath for 5 minutes.
• After the eggs have been in the ice bath for 5 minutes, peel them, and cut in half longways. Carefully, remove the yolks.
• Place the yolks in a separate bowl, and mash with a fork. Add the pickles, onions, mayonnaise, mustard, salt, and pepper. Mix until combined.
  ¼ cup white onion

  ¼ cup dill pickle

  3 tablespoons mayonnaise

  1 tablespoon Dijon mustard

  ¼ teaspoon salt

  ¼ teaspoon black pepper
• Use a spoon or piping bag to fill each halved egg white with the yolk filling. Garnish with smoked paprika and chives.
• Serve immediately.

Notes

• The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 half eggs (1 whole egg). Actual calories will vary.
• Deviled eggs can be made 1 to 2 days ahead. For the best texture, store the egg whites and filling separately, then fill the eggs shortly before serving. Peel the eggs while they’re still slightly warm for easier shell removal.

Nutrition

Serving: 2egg halvesCalories: 116kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 167mgSodium: 282mgPotassium: 83mgFiber: 0.3gSugar: 1gVitamin A: 255IUVitamin C: 1mgCalcium: 33mgIron: 1mg

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